Recipes below will help the hostess to please house and guests with very tasty buns which can be baked, as with use of a basic, and straight way of preparation of yeast dough.
It is required to you
- For sponge:
- 500 ml of milk;
- 11 g of a yeast powder (or 50 g crude);
- 1-1.3 flour kg;
- 2 eggs;
- 200 g of a desi or margarine;
- 150 g of sugar;
- raisin
- nuts
- candied fruits.
- For direct dough:
- 1 kg of flour;
- 150 g of oil or margarine (soft);
- 120 g of sugar;
- 2 eggs;
- 1 bag of vanillin;
- 1 tablespoons of salt;
- 60 g of yeast;
- 450 ml of warm milk;
- raisin
- nuts
- candied fruits
Instruction
1. Choose in what way you want prepare barmy dough: basic or straight.
2. Basic way of preparation barmy of the test for buns: take 500 ml of a fresh milk, slightly warm up it. Dissolve in it 11 g of a yeast powder or 50 g crude. Comfort temperature of liquid for their normal development is from 39.5 to 44.5 °C.
3. Add 250 g of a sifted flour to the received mix, well stir dough. Pour in wide ware with high sides of a little warm water, put a cup or a pan with the test there. From above cover with a towel. In half an hour remove it from a pan, open a cover: the sponge dough has to increase twice.
4. Add 150 g of sugar to the suitable sponge dough, carefully mix weight. Kindle in separate ware on weak fire 200 g of a desi or margarine, pour in it in dough. Break two eggs, again well mix.
5. Add the remained flour in number of 250 g, knead dough. Well knead it: it shouldn't stick to hands, but also shouldn't be too abrupt.
6. Again put dough to the warm place. Let's it rise well, on it 50-60 minutes will be required. Dough is ready for baking. It is possible to add to it raisin, nuts, candied fruits, cinnamon.
7. The second way of preparation of direct yeast dough (for 20 portions): warm up 450 ml of a fresh milk up to the temperature from 39.5 to 44.5 °C. Take 10 g of dry or 60 g of crude yeast. Add them to milk, mix mix, pour 120 g of sugar into dough.
8. Put the received mix for 10-15 minutes to the warm place before foam texturization. After time add to dough 2 eggs, 150 g of the kindled margarine, 1 tablespoon of salt, 1 kg of flour. Pour the washed-out raisin, kernel pastes, candied fruits.
9. Mix carefully all added ingredients and put dough to the warm place for 20 minutes. After this time, dough can be got from ware, to form small buns and to bake in an oven, previously having greased their surface with a yolk.